By Rajlakshmi
April 10, 2026
Imarti is a popular delicacy from Uttar Pradesh’s Muzaffarnagar. It is made from a fermented batter of urad dal flour, which is shaped into intricate spiral or circular patterns and deep-fried until golden brown.
2 cups urad dal, soaked overnight 3 cups sugar 1 ½ cups of water Saffron stems, soaked ½ tsp crushed cardamom 500g ghee, to fry
Wash, drain, and grind the daal with minimal water. Mix in the saffron.
Beat the daal till fluffy; a drop poured into water should float.
Set aside to ferment for 3-4 hours in summer. Dissolve the sugar in the water over low heat, stirring constantly.
Cook until one-thread consistency. A drop placed between fingers and pulled apart should create a thin thread.
Add cardamom powder and mix. To make imartis, pipe the batter into the hot ghee using a nozzle or a hole-filled cloth.
Lower the flame and let it crisp, turning once. Remove from the ghee, submerge in the hot syrup for 3-4 minutes. Serve.